Carnitas is a particular favorite. Slow roasted, tender pork is either fried or put under the broiler for a crispy, caramelized finish. Use as a main dish or build tacos or burritos for the masses. Traditionally, carnitas is cooked by braising on the stove top or over a fire in large, copper kettles. We prefer the texture that this method creates.
- 4 - 5 lb pork shoulder or butt roast
- 2 tsp ancho chile powder
- 1 tsp seasoned salt
- 1 tsp cumin
- 1 tsp paprika sweet, smoked if available
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 C orange juice
Preheat oven to 325f
Make 1" deep slices all around the roast. Mix together dry ingredients and sprinkle all over the roast, rubbing it in well. Place roast in plastic bag or wrap and refrigerate for at least 2 hours or overnight.
Add the orange juice to an empty roasting pan or Dutch Oven and then add the roast, fat side up.
Place a tent of tin foil over the pan and roast for 2 1/2 to 3 hrs, adding water as neccessary to keep approx 1/2" to 1" of liquid in bottom of pan.
When roast is fork tender, remove from oven and transfer to a platter. The roast can now be chopped or shredded to whatever extent you want.
Traditional Carnitas require that you place the cooked pork under the broiler just prior to serving. Add some of the reserved liquid so that it doesn't dry out.